Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 cup yellow onion, (diced)
  • 1 tablespoon garlic, (minced)
  • 1/2 tablespoon all-purpose flour
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 40 ounces low sodium chicken broth
  • 1 heaping tablespoon chicken flavor Better Than Bouillon
  • 1 (28-ounce) can diced tomatoes, (juices included)
  • 1/8 teaspoon granulated sugar
  • 2 russet potatoes, ( peeled and cut into small cubes)
  • 1 cup Parmesan cheese, (grated)
  • 3 cooked chicken breasts, (cut into 1/2 inch cubes)
  • 1 cup heavy cream
  • 4 ounces baby spinach

Instruction

  • Heat oil and butter in a large pot over medium-high heat and saute onion and garlic on medium-low heat until onions are translucent.
  • Sprinkle flour, Italian seasoning, rosemary, salt, and black pepper over onions and continue to saute, whisking constantly, until spices are fragrant about 1 minute.
  • Add chicken broth to pot, stirring to scrape up any brown bits on the bottom of the pot. Add Better Than Bouillon, diced tomatoes, and sugar, simmer for 20 minutes.
  • Add the russet potatoes and Parmesan and simmer, stirring often, (so Parmesan doesn't stick on the bottom of the pot) until potatoes are fork-tender about 20 minutes. Stir in chicken cubes, heavy cream, and spinach and heat through. Adjust seasoning and serve.